Research Progress in Meat Freshness Evaluation and Preservation Technologies
ZUO Xiaojia, Zainure·TUERSUN
Xinjiang Laboratory of Animal Products Quality and Safety, Institute of Animal Husbandry Quality Standards, Xinjiang Academy of Animal Science, ürümqi 830000, China
Abstract：Meat freshness is an important aspect of people’s requirements for meat quality. However, there are currently few studies on grading standards for meat freshness, which hampers objective evaluation of meat freshness. This deficiency poses constraints on the standardized development and application of meat production and preservation technologies. This article reviews the existing Chinese and international meat quality grading standards and meat freshness detection technologies, and proposes alternative indicators for meat freshness evaluation in order to provide a basis for establishing a uniform grading standard for meat freshness. Additionally, it summarizes the current status and limitations of meat preservation technologies and presents an outlook on future prospects to promote the innovation and evaluation of meat preservation technologies and provide support for their application and transformation.
2023, Vol. 37 
